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Jurnal Riset Gizi
Published by Poltekkes Kemenkes Semarang
ISSN : 2338154X     EISSN : 26571145     DOI : 10.31983/jrg.v12i2.11757
Core Subject : Health, Education,
Education Health Professions Public Health Other
Jurnal Riset Gizi is a journal publishing original research papers, review articles and case studies focused on clinical nutrition, community nutrition, and food services.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 11 Documents
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Search results for , issue "Vol. 5 No. 1 (2017): Mei (2017)" : 11 Documents clear
ANALISIS KADAR SERAT PADA SNACK BAR DENGAN BERBAGAI KOMPOSISI TEPUNG BERAS HITAM (ORYZA SATIVA L) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L) Fitriana, Dwi Indah Nur; Setiadi, Yuwono
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4316

Abstract

Background: the Level of fiber consumption of Indonesia's population in general is still low, so the need for innovation in product development of prepared foods that are high in fiber. Examples of materials that can be used can be used is black rice and red beans that have fiber content to 28.59 g% 35,44% g and allows to be added in the manufacture of snack bar. Objective: to determine the effect of various differences in the composition of rice flour and black bean flour red against the fiber content and the received power snack bar. Method: 1 factors, i.e. differences in the composition of rice flour and black bean flour red as well as 5 standard of treatment, i.e. the composition of A, B, C, D, and E and 3 times repetition. Fiber content was analyzed by using gravimetric method. Received power carried out by 20 panelists using hedonic test. Results: No influence of differences in the composition of rice flour and black bean flour red against the fiber content the snack bar (p= 0.016; p>0,01). There is the influence of differences in the composition of rice flour and black bean flour red against the received power of the texture on the composition of A with D (p= 0.007) as well as a sense between the composition of B with D (p= 0.003) and B with E (p= 0.001) and no effect on the color and aroma of the snack bar. Conclusion: the Composition of the snack bar which is recommended to be developed is the composition C (50% rice flour and black bean flour red) with the donation of the fiber by 21,24 g%.
EFEKTIFITAS EDUKASI SARAPAN SEHAT TERHADAP PENGETAHUAN GIZI, FREKUENSI SARAPAN, DAN ASUPAN ENERGI PADA SISWA SEKOLAH DASAR NEGERI BEJI 01 KABUPATEN SEMARANG Rozanah, Fatharani; Yuniarti, Yuniarti; Susiloretni, Kun Aristiati
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4321

Abstract

Background  : The healthy breakfast educatuon is the education in school about breakfast to a person or group through the learning practice  techniques. Objective  : This study aims to determine the effect of nutritional education on nutritional knowledge, breakfast frequency, and breakfast energy intake in elementary school students Negeri Beji 01 Semarang Regency. Method  : This research is an experiment with randomized pre-post test design control group design. The sample size is 30 students in the treatment group and 30 students in the control group. They are students of grade 2 to 4 primary school with criteria who do not usually breakfast, not in a state of illness, and willing to be a sample. This study was conducted for one month by providing nutritional education usingpower point media and handouts in the treatment group and handout for control group. Results : The results showed that nutrition education can increase nutritional knowledge by 22.7 point score (95% CI 15.9 – 29.3) and increase breakfast frequency equal to of 0.95 times (95% CI 1.29-0,62)higher than the control group. There is noteffect between nutritional education to breakfast energy intake (β = 48.78). Conclusion  : Nutrition education improves nutritional knowledge and breakfast frequency, but does not increase breakfast energy intakein elementary school students.
EFEKTIFITAS EDUKASI DENGAN MEDIA AUDIOVISUAL TERHADAP PENGETAHUAN DAN SIKAP TENTANG GIZI SEIMBANG Mahmud, Mifta Rahayu; Ambarwati, Ria; Mintarsih, Sri Noor; Prihatin, Setyo
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4323

Abstract

Background  : Knowledge and balanced nutrition attitude in elementary school students is still low, one of them is influenced by the method of nutrition education wich isused lecture method and it does not use media that helps on the acceptance of information and understanding of information provided.Objectives  : To find out the effectiveness of education with audiovisual media toward knowledge and attitude about balanced nutrition at 11 years old students at SDN Bugangan 03 and SDN Rejosari 01.Method  : the research method using Quasi Experiment with desian pretest-posttest gruop one. The number of samples as much as 44 samples, divided into two groups, 22 sample treatment group and the control group sample 22. Statistical analysis using Independent T Test and Mann Whitney. Used to find out the significance of the influence of knowledge and attitudes about nutrition balanced before and after the treatment is done on a confidence level of 95% with the use of statistical software.Result  : Score average of knowledge before treatmet is 67,8and increasebecame 80,4. The score average of attitudebefore treatment is 75.2 increase become 78.9.Conclusion  : Audiovisual media is effective increase knowledge about balanced nutrition. Audiovisual media is not effective in changing attitudes about balanced nutrition.
PERBEDAAN PERKEMBANGAN MOTORIK PADA ANAK AUTIS ANTARA YANG MENDAPAT TERAPI DIET CFGF DENGAN DIET PROVOKASI ELIMINASI DI KOTA SEMARANG Jaelani, Mohammad; Priyatno, Joko
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4325

Abstract

Background  : There are at least two dietary recommendations for people with autism, a strict diet of CFGF that eliminates dietary sources of casein and gluten in the diet and a diet of elimination provocation that still tolerates foods containing Casein or gluten which after the provocation of elimination tests does not cause allergies in the individual.Objective  : This study was conducted to determine differences in motor development in children with autism between who received CFGF diet therapy with a diet of provocation of elimination in the city of Semarang.Method  : To achieve the expected research objectives, descriptive research will be conducted using comparative study method that is comparing the energy intake, protein intake and autistic children's development body between those who run the CFGF diet and provocation of elimination using Longitudinal research design that measures the variables for three months ahead.Results  : The results of the analysis in Table 22 showed that there was a difference between the CFGF Diet Group and the Elimination Provocation Diet on the variable energy intake level, protein intake level and nutritional status (pvalue <0.05). While in the variable of motor development statistically there is no difference (pvalue> 0,05).Conclusion  : There is a difference in the level of adequacy of energy, protein and nutritional status between children who run the CFGF Diet with children who are on diet therapy Provocation of elimination. And there is no difference in motor behavior between children who run the CFGF Diet with children who are on diet therapy Provocation of elimination.
EFEKTIFITAS PENAMBAHAN BUAH TERHADAP KADAR GULA DARAH PADA DIABETESI TIPE 2 RAWAT INAP DI RUMAH SAKIT SANTA ELISABETH SEMARANG Suratmi, Chatarina Sri; Jaelani, Mohammad; Susiloretni, Kun Aristiati
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4328

Abstract

Background  : Diabetes mellitus (DM) is a group of metabolic diseases characterized by an increase in blood glucose (hyperglycemia) due to impaired insulin secretion, insulin work, or both. Results of Basic Health Research (Riskesdas) in 2013, it was found that the prevalence of DM based on doctor's diagnosis and symptoms increased with age, but from age> 65 years tended to decrease.Nutrition therapy is a major component of the success of DM management such as a high-balanced diet of fiber one of them by adding fruit. Foods with high fiber can slow down digestion, absorption of glucose, cause full effects and can increase insulin sensitivity.Objective  : To know  the effectiveness of adding fruit to blood glucose levels (GDS) Diabetisi type 2.Methods  : This research is clinical nutrition research, experimental research with randomized pre and post test group control design. The sample of this study was patient type 2 diabetes in St.Elisabeth Semarang Hospital divided into 2 groups, 18 people as control group and 18 people as treatment group. Differences in the difference between the final GDS levels of the two groups were tested with Chi-Square Test in the hope that Ha was received if p <0.05.Result  : The final GDS result of the control group was 55.6% controlled while the control group was only 22.2% and Chi-Square test results showed  there was a correlation/effect of addition of 3 servings fruit  every day on blood glucose levels with p = 0.04 or p <0.05.
KEBUGARAN JASMANI DAN WAKTU PEMULIHAN TEKANAN DARAH ATLET BOLA BASKET PUTRA PUSAT PENDIDIKAN DAN LATIHAN OLAHRAGA PELAJAR (PPLOP) JAWA TENGAH DENGAN PEMBERIAN MINUMAN SARI BIT MERAH (BETA VULGARIS)DAN TERONG BELANDA (CYPHOMANDRA BETACEA SENDTN) Eka Waskito, Rizka Aprilia; Tursilowati, Susi; Setiadi, Yuwono
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4331

Abstract

Background: The maximum performance an athlete achieves is determined by health factors, fitness, and transition phase/recovery. The recovery period is the body's energy restoration, and muscle tissue repair after exercise. Competition in the sport, making athletes look for supplements that can extend endurance, speed recovery, and improve the appearance of athletes. Consumption of bits regularly can help exercise longer without feeling fatigue and improve the ability to do business with high intensityObjective: Knowing the physical fitness and time of blood pressure  basketball men’s athlete student center for training and sport exercise (PPLOP) of  central java with drink red beetroot (Beta vulgaris) and terong belanda (Cyphomandra betacea Sendtn) juiceMethods: Type of research True Experimental Design with Randomized Repeated Measure Control Group Design design. The respondents of 17 bollabasket athletes were divided into control and treatment groups. Physical fitness (VO2max) is measured twice with a Multistage fitness test, and blood pressure is measured five times with a digital sphgmomanometer before and after exercise. Data analysis with ANOVA Repeated Measure test was controlled by control variable.Results: There was no significant difference of VO2max (p=0,814) in treatment group (49,28 ml/kgBB/min) and control group (46,13 ml/kgBB/min). There was no significant difference in the rate of recovery of systolic blood pressure (p=0.493) in the treatment group (5 minutes) and control group (7.47 minutes). There was no significant difference in the rate of recovery of diastolic blood pressure (p=0.566) in the treatment group (4.75 minutes) and control group (7 minutes).Conclusion: Giving red beetroot and terong belanda juice did not significantly affect in VO2max (p> 0,05) and blood pressure recovery time (p> 0,05). Increased VO2max and blood pressure recovery time was higher in the treatment group. It is recommended that research be carried out over a longer period of time, larger sample quantities and larger doses.
FAKTOR YANG BERHUBUNGAN DENGAN SISA MAKANAN PADA PASIEN KANKER DI RSUD Prof. Dr. MARGONO SOEKARJO PURWOKERTO Fasehah, Siti; Rahmawati, Ana Yuliah; Noviardhi, Astidio
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4357

Abstract

Background: Prevalence of inpatient cancer patients in RSUD Prof. Dr. Margono Soekarjo Purwokerto in the Bougenvil ward from May to August 2016 reached 1230 patients per month. Data on food waste in cancer patients at RS Dadi Family Purwokerto in July - September 2016 was showed how much the patient's remaining food is 33%. Evaluation of food waste is very important as evaluation that can be used as indicator of hospital nutrition service success.Research Object: to know the relation between indigestion, psychological condition, appearance and taste of food in diabetic patient in RSUD Prof. Dr. Margono Soekarjo Purwokerto.Research Method: Type of descriptive analytic research and cross sectional study design.Sampling method using purposive random sampling technique. Data analysis using Chi Square testResult: There is a relationship of indigestion with food waste (p = 0,002), there is relation of food appearance with food waste (p = 0,000), there is relation of food taste with food waste (p = 0,000), and there is no relation of psychic condition with food waste (p = 0.204)
HUBUNGAN ANTARA PENGETAHUAN, SIKAP IBU DAN ASUPAN MAKANAN PENDAMPING ASI DENGAN STATUS GIZI BALITA USIA 12-24 BULAN DI WILAYAH ATAS PUSKESMAS PEJAWARAN BANJARNEGARA Pranawinarni, Ratih; Sunarto, Sunarto; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4358

Abstract

Background: Riskesdas 2007, 2010 and 2013 show the prevalence of malnutrition in a row at 18.4%, and 17.9% and 19.6% of. Mother's attitude, knowledge and intake of less is the cause of the problem of malnutrition.Objective: to Determine the relationship of knowledge, attitude of the mother and the intake of complementary foods and nutritional status of children age 12 – 24 months in the region on Phc Pejawaran.Methods: Type of observational analytic study design case-control. Study subjects all children under five underweight, as a control toddler good nutrition with metching sexes, taken at random. Bivariate analysis using Mc Nemar with α ≤ 0.05. Method of sampling begins with the screening, the nutritional status based on the index of BB/U, the nutritional intake with recall interview 2 x 24 hours. Knowledge and attitude with interview using questionnaire instruments.Results : case group mothers less knowledge 41%, the attitude is not supportive of 12.5%, the energy intake is not enough to 43.7% and protein of 39.6%. The control group maternal knowledge less at 35.4% , the attitude is not supportive 8% , the energy intake is not enough to 37.8 and protein 35,5% .Conclusion: There is no significant influence between knowledge (p=0,508), attitude (p=0,727), energy intake (p=0,508) and protein (p=0.754 to) with the nutritional status of children aged 12-24 in the region above the public health center Pejawaran Banjarnegara.Suggestion: Need to increase counseling on mother and toddlers to improve knowledge and attitudes to prevent the toddler is underweight.
PENGARUH KONSELING GIZI TERHADAP KONSUMSI TABLET TAMBAH DARAH DAN KADAR HB PADA IBU HAMIL TRIMESTER II DAN III DI WILAYAH PUSKESMAS II SUMPIUH Djati, RR Titis Pitaloka; Sulistyowati, Enik; Hendriyani, Heni
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4374

Abstract

Background : Maternal mortality in 2015, in Banyumas, 21, 14% was caused by bleeding, and one of the causes was anemia. Achievement of blood tablet supplementation of 90 tablets, Banyumas Regency in 2015, has reached 89.26%, but the percentage of anemia pregnant women is still 42%. While Sumpiuh II health center, the achievement of tablet distribution increased blood by 90, already 70, 69%, but anemia pregnant women were still 97, 75%.Objective : To determine the effect of nutritional counseling on blood tablet consumption and Hb levels in second and third trimester pregnant women in the Sumpiuh II Health Center areaMethods : this study included community nutrition research. This type of research, quasi experimental, uses a non-randomized design pre and post control group design. Number of respondents were 20 cases and 20 controls. Data include the amount of blood tablet consumption and Hb levels. Test used, Wilcoxon and paired t test. Whereas to see the effect of counseling on the number of tablets consumed by blood and Hb levels, using Mann Whitney, with a confidence degree of 95%.Results : Pregnant women consumed 100% blood-added tablets before counseling, 42.9%, in the intervention group, and 71.4% in the control group. After counseling, 76.2% in the intervention group and 61.9% in the control group. While Hb levels, before counseling, 38.1% of pregnant women with anemia in the intervention group, and 42, 9% in the control group. After counseling, it became 23, 8%, in the intervention group and 33.3% in the control group.Conclusion : There is an effect of nutritional counseling on blood tablet supplement consumption in second and third trimester pregnant women, in the Sumpiuh II health center area, and there is no effect of nutritional counseling on Hb levels. It is recommended that there be research with different variables to determine the factors that influence the increase in Hb levels
PENGARUH MODIFIKASI PEMBERIAN GARAM TERHADAP TINGKAT KECUKUPAN ENERGI, PROTEIN, LEMAK, KARBOHIDRAT, TEKANAN DARAH SISTOLE DAN DIASTOLE PADA PASIEN HIPERTENSI DI RSUD dr R GOETENG TAROENADIBRATA PURBALINGGA Wulandari, Riana; Prihatin, Setyo; Rahmawati, Ana Yuliah
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4379

Abstract

Background: Average food waste in hypertensive patients who underwent inpatient in RSUD dr R Goeteng is 50%, it shows that intake of hypertensive patient is still less. The above problems can be solved one of them by modification of salt so that.Objective: To know the difference of energy sufficiency level, protein, fat, carbohydrate, blood pressure of sistole and diastole before and after given modification of salt in hypertension patient in RSUD dr. R Goeteng Taroenadibrata Purbalingga.Methods: Experimental research with posttest only control group design. The subjects of this study were hypertensive patients, amounting to 30 patients divided into 2 groups: 15 control groups and 15 treatment groups. Method of data retrieval is by looking at the remaining food of patients to calculate the level of adequacy of energy, protein, fat, carbohydrate. Modification of salt given for 3 days.Results:. There were differences in salt modification to the level of energy sufficiency (P = 0.042), protein adequacy (p = 0.02), fat sufficiency rate (p = 0.018), carbohydrate adequacy (p = 0.033), systole blood pressure p = 0.037), blood pressureConclusion: Salt modification is a factor that affects the sufficiency level of energy, protein, fat, carbohydrate, sistole blood pressure, and diastolic blood pressure in hypertensive patients in RSUD dr R Goeteng Taroenadibrata Purbalingga.

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